Directions:
- Halve the squash and scrape out the seeds and their strings.
- Place the squash halves, cut side down, in a large pot and add 2 inches water; bring to a boil over medium-high heat, cover, reduce the heat to low and simmer about 20 minutes until squash is tender; drain.
- Use a fork to dislodge the spaghetti-like strands from the squash and separate; discard the shells of the squash.
- Combine bouillon powder with 1/2 cup boiling water.
- In large skillet over medium heat, heat oil and cook garlic 1 minute.
- Add squash strands and cook, stirring, about 1/2 minute.
- Add chicken bouillon, parsley, basil and lemon; cook, tossing gently, until the liquid simmers.
- Turn off heat, add the cooked spaghetti and toss to mix thoroughly.
- Sprinkle with parmesan and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.31 Kcal (600 kJ) | ||
| Calories from fat | 91.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 2% | |
| Sodium | 238.86mg | 10% | |
| Potassium | 194.36mg | 4% | |
| Total Carbs | 11.96g | 4% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 15.9mg | 27% | |
| Iron | 0.7mg | 4% | |
| Calcium | 112.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 94.13 Kcal (394 kJ) | ||
| Calories from fat | 60.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 16% | |
|---|---|---|---|
| Cholesterol | 3.66mg | 2% | |
| Sodium | 156.9mg | 10% | |
| Potassium | 127.67mg | 4% | |
| Total Carbs | 7.86g | 4% | |
| Sugars | 2.59g | 16% | |
| Dietary Fiber | 1.77g | 11% | |
| Protein | 2.87g | 9% | |
| Vitamin C | 10.5mg | 27% | |
| Iron | 0.4mg | 4% | |
| Calcium | 74.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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